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This study aimed to determine the optimum enzymatic hydrolysis conditions for edible bird’s nest (EBN) using Alcalase in order to achieve maximum degree of hydrolysis (DH). Four parameters namely temperature (45-65°C), pH (7.5-9.5), Alcalase to substrate concentration (1-2%) and hydrolysis time (60-180 mins) were employed at three levels using a face-centered central composite design (CCD) by using RSM. The optimum conditions for hydrolysis of EBN were at the temperature of 64.99°C, Alcalase concentration of 2%, hydrolysis time of 179.55 min and pH of 9.46. The suggested model was a 2-factor interaction (2FI) model. Under the optimum conditions, the predicted value for DH (37.90%) was close to the experimental data (37.92%). EBN hydrolysate comprised of 67.63±0.78% protein, 2.62±0.37% ash, 0.61±0.30% fat and 29.14±0.11 carbohydrate. EBN contained all essential amino acids except for tryptophan (which was not quantifiable using the method in this study), and their levels were higher than the suggested profile of essential amino acid requirements for adults, except for methionine. EBN hydrolysate also contained 34.04% hydrophobic amino acid.

food research

Optimization of enzymatic hydrolysis conditions on the degree of hydrolysis of edible bird’s nest using Alcalase® and nutritional composition of the hydrolysate